Temperature is a crucial element to serving wine, protecting its flavors and even enhancing its aroma. For red wines, it’s recommended at a temperature that allows the acidity to be discerned, but not so cool as to overpower the effect. Red wines do best just under 70 degrees, while whites generally perform much better just below 50. A good rule of thumb is a cooler temp for more lighter-bodied wines. Comes discover the excitement and history of winemaking on the picturesque hills of Templeton, here at Hidden Oaks.